North Valley

The food is good in this borda next to the church, and the two small rooms quickly fill up. The menu displays specialities of braised meat, delicious pigs' feet, snails, partridge, finely prepared bull's tail and other lamb chops... The homemade desserts are particularly recommendable here. The meals are copious and of good quality, and the service is very pleasant. Keep a close eye on the prices though, as the bill tends to go up very quickly. Good food though.

The Coma restaurant in the hotel of the same name has been run by the Riba family for generations. The service is done in the old-fashioned way for more authenticity and the gastronomic cuisine is the work of a chef who once worked in a Michelin starred restaurant. The menus vary according to the season, and have themes. Why not try the gargantuan tasting menu, with, among other things, poached egg bain-marie with truffle oil, monkfish suquet with crayfish, partridge with cal ventura vinaigrette.